• 1 bunch of asparagus 
• 1 clove of garlic 
• rosemary, sage and other aromatic herbs to taste
• a few flakes of parmesan 
• balsamic vinegar of Modena Igp Biodynamic organic bronze from "Acetaia Guerzoni"
•  1 tablespoon of oil 
• pepper as needed.

Method:

Wash the asparagus well under running water, cut off the end and clean the stem with a vegetable peeler, removing the white part. Blanch the asparagus by boiling them in boiling water for a few minutes and immediately immerse them in ice water. Turn on the plate and while it reaches temperature prepare an oil flavored with salt, pepper and aromatic herbs, plate the asparagus on both sides and season with the oil previously prepared, parmesan flakes and finally with a few drops of vinegar balsamic vinegar of Modena Igp Biodynamic organic bronze from "Acetaia Guerzoni".